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Finger’s

CHEF ROBERTO OKABE 

2018 was defined as The Year of Italian Food exalting and at the same time preserving the Italian excellences in the world; we speak about dishes of author, tasting evolution  and about the deep connection between art and food in the Italian tradition.

Starting from the concept of "tasting evolution" that characterizes in all aspects the history and the Italian identity, at Taste of Rome 2018 we will discover which Italian artwork in Rome mainly inspired our chefs’ cooking style so we asked them to reproduce the most representative dish of their culinary evolution, their #piattodautore

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Nido Tris 
8 Sesterzi
Takoyaki
Sesterzi
Potato cream with cuttlefish ink and mushrooms and asparagus tempura
Sesterzi
Tayp and Luna
10 Sesterzi
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